Bread and Butter.

Let’s face it, not much can beat a warm, fresh hunk of bread slathered with soft butter.

At some point years ago when I was eating at a restaurant and a basket of bread was delivered to the table with what looked to be regular ol’ butter. Ah, but it was not your average butter! It was distinctly sweet, and when we asked what it was, the server said it was honey butter. My mind was blown and my taste buds threw a party. After having it at a couple of other places, I finally realized I could make this fabulous stuff at home, and not just honey, either. Pretty much any flavor I wanted.

Compound butter is the perfect way to jazz up dinner rolls or your traditional piece of toast in the morning. It’s really easy to make compound butter, and only takes a few minutes. Below is a quick instructional on how to do it, along with recipes for my three favorite compound butters (cinnamon-vanilla, herbed, and honey).

Basic Compound Butter

  • Servings: Multiple
  • Difficulty: Easy
  • Print


      • 1/2 cup unsalted butter, very soft
    • Pinch of salt

For Herbed Butter:

      • 1 tablespoon minced rosemary
      • 1 tablespoon minced sage
    • 1 tablespoon minced thyme

For Honey Butter:

    • 1 tablespoon honey

For Vanilla-Cinnamon Butter:

      • 1 vanilla bean, split lengthwise, seeds scraped out and added to the butter, pod discarded
    • 1 teaspoon ground cinnamon


      1. Place the softened butter in a medium bowl, cut into pieces, and add a pinch of salt.

2. Add your herbs/flavorings, and use a rubber spatula to fold and mix until the add-ins are completely incorporated and evenly distributed throughout the butter.

3. Transfer the butter to a piece of plastic wrap. Shape and roll it into a log about 6 inches in length. Twist the plastic wrap at the ends to seal. Refrigerate for at least 2 hours before serving to allow the flavors to meld. (Alternatively, you can transfer the butter to a small bowl or ramekin and cover with plastic wrap.)

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